Preparation

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.

Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.

While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

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Reviews

So good. Couldn't find blade steaks, so I used sirloin. One of my favorite steak recipes. Added some shitake and oyster mushrooms with the crimini and upped the shallots, because I love shallots. Looks beautiful on the plate and not terribly difficult to prepare.

Very good and very easy. I'm not a big
red meat fan but i ended up making this
twice in two weeks.
Be careful not to overcook the sauce.
If it starts to thicken too much, take
it off the heat. The reduction makes
the flavors too intense and you loose
the delicacy of it.

This made an amazing dinner - the sauce is intricate and flavorful, complimenting the meat and mushrooms beautifully. I was a little wary of the blade steak as I haven't used this cut of meat before, but it had great texture and flavor. Definitely will make again.

i personally think
this is
an amazing dish..
cooked in under half
hour n def a pleaser
when u hv one to
entertain. I did
make a slight change
of adding more than
a tablespoon of
chopped shallots n
added alil garlic as
well. Taste superb..

I had the ingredients on hand, and even though the mix seemed sort of nothing, I made the dish anyway. Unfortunately, my instincts were right on. I'm a better cook than this even when I'm too sick to stand. Don't waste your time, mushrooms or good balsamic.

The flavor in this recipe is intense and absolutely DELICIOUS! Served with mashed potatoes and doubled the sauce and it made a fantastic addition as a sauce for the potatoes also! Used tenderloin steaks rather than blade steaks and it makes a meal elegant enough for a dinner party as all ingredients can be chopped and stored in fridge and it comes together quickly and smells WONDERFUL while being prepared.

I had a one inch thick shoulder blade veal steak and attempted to use this recipe for the this cut of veal. I added some fresh taragon to the gravy liquid while reducing and seared the meat on high for about 7 to 8 minutes because of the thickness of the meat. I wanted a rare to medium rare steak when done and this seemed to work just fine. What did not work was cut of meat was not real tender and the recipe gravy or broth did not seem to help or enhance the flavor of the steak. I really think my major problem was the shoulder blade cut cooked in this manner. Worth trying, but not more than once.

I thought this was delicious - the sauce was a great compliment to the beef, and I just used more cornstarch to thicken it a little more. I will try a different cut of meat next time, though, I'm not a huge fan of blade steaks.

This is a very tasty, easy and rather elegant dish to make with on hand ingredients. The balsamic vinegar and soy sauce combination provides just the right (slightly acidic/salty) balance to the steak. I'll definitely make this again.

Thanks to all who came before- I added a little more than half of the balsamic called for. It was really tasty, served it on tenderloins. I would even consider adding a little more balsamic next time. (You must use quality stuff though)